Chicken Pot Pie Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 302.2
- Total Fat: 5.8 g
- Cholesterol: 46.8 mg
- Sodium: 732.6 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 4.3 g
- Protein: 23.7 g
View full nutritional breakdown of Chicken Pot Pie Casserole calories by ingredient
Introduction
Yummy comfort food made easy! Yummy comfort food made easy!Number of Servings: 12
Ingredients
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Filling:
5 cups raw, diced potatoes
about 2 pounds raw chicken breast
2 cans Campbell's Healthy Request Chicken Broth
4 cups Organic Chicken Broth
2 10 oz packages frozen mixed veggies (I used carrots, peas, beans, corn)
1 tbsp garlic powder
1 tbsp dried parsley
salt and pepper to taste (not included in nutrition facts)
Topping:
2.25 cups Bisquick Dry Mix
2/3 cup skim milk
1/2 cup Reduced Fat shredded cheddar cheese
Directions
Boil potatoes pieces 10-15 minutes until they start to soften. Boil chicken breast as well, and chop or shred into bite sized pieces.
In a large casserole dish, combine all of the filling ingredients, mixed well. In a separate bowl, combine bisquick and milk, and pour over the casserole. Place in oven at 400 degrees for 20 minutes or until biscuit topping just starts to brown. Pull out and sprinkle cheese on top, and put back in 10 more minutes or until cheese is melted and biscuits are golden brown.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user KATREENI.
In a large casserole dish, combine all of the filling ingredients, mixed well. In a separate bowl, combine bisquick and milk, and pour over the casserole. Place in oven at 400 degrees for 20 minutes or until biscuit topping just starts to brown. Pull out and sprinkle cheese on top, and put back in 10 more minutes or until cheese is melted and biscuits are golden brown.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user KATREENI.